Thiamin Retention Research Articles

Note: Retention of Ascorbic Acid, Thiamin and Pyridoxal After High Hydrostatic Pressure or Thermal Treatments

Note: Retention of Ascorbic Acid, Thiamin and Pyridoxal After High Hydrostatic Pressure or Thermal Treatments

Optimizing conditions for thermal processes of soy milk.

Mathematical and kinetic models were set up for heat-induced quality changes in soy milk, including inactivation of trypsin inhibitor activity (TIA) and degradation of thiamin, riboflavin, color, and flavor over a wide range of time-temperature combinations with particular interest in the ultrahigh-temperature (UHT) range. On the basis of these models, multiresponse optimization of the thermal processes for soy milk was carried out to obtain the following effects simultaneously: (1) maximum destruction of bacterial spores, (2) maximum inactivation of TIA, and (3) minimum degradation of sensory and nutritional qualities. By a suitable selection of high temperatures and extended heating times, for example, 143 degrees C/60 s, it is possible to use a single-step UHT process to produce a commercially sterile soy milk with satisfactory TIA inactivation, highly acceptable color and flavor, and thiamin retention between 90 and 93%.

NONLINEAR CONSTRAINED OPTIMIZATION OF THERMAL PROCESSING: I. DEVELOPMENT OF A MODIFIED ALGORITHM OF COMPLEX METHOD

ABSTRACTThe complex method, a general and flexible optimization algorithm, was used to determine the optimum process temperature profiles during thermal processing to maximize (optimize) the objective function of volume average retention of thiamine in conduction heated foods with restrictive explicit and implicit constraints. Implicit constraints were the target lethality at the coldest point, and a threshold below which the center temperature must reach at the end of the process. A process temperature range of 5–150C was used as an explicit constraint. Another explicit constraint was that the process temperature had to reach 5C at the end of the process. Control variable for the optimization was process temperature profile discretized at equidistant time steps throughout the process. All calculations were performed using a computer program written in Microsoft Visual Basic V. 6.0. This Windows‐based software calculated the optimum temperature profiles with resulting objective functions and implicit constraints. The developed algorithm for the Complex Method was found to be satisfactorily usable for the optimization of thermal processing of conduction heated foods.

Enhanced retention of neutral solute and charged solute with NF inorganic membrane by chemical grafting and physico-chemical treatment

Abstract New inorganic nanofiltration membrane was obtained by covalent grafting of organo titanate agents on zirconia layer followed by hydrolysis. Grafting of zirconia by titanates with pyrophosphate groups (PP) was shown by the decrease of isoelectric point to about 5 of zirconia particles of same process history as the membranes. In order to further reduce the pore size of the grafted membrane, a pre-treatment step based on the ability of the grafted PP groups to give highly stable complexes with heavy metals is added. Accordingly, a solution of ferric ions (10 mM, pH 2) was selected as preconditioning step of the PP membrane. The reduction of membrane permeability by a factor of about 2 was a good sensor of the in situ formation of the strong complex between Fe+++ and likely two PP groups acting as chelating ligands then permeability remained stable at upper pH. Retention of 1 g l−1 (34 g l−1) sucrose with inorganic NF membrane was 32% (40%) and reached 39% (55%) with the zirconia chemically grafted with PP groups. Retention of sucrose with the Fe pre-treated PP membrane was shifted to 69% (1 g l−1) and 79% (34 g l−1), respectively. Vitamin B1 (thiamine, 265 g mol−1) was selected as positively charged solute of valence 2 at pH 3.5 and valence 1 at pH 6. Retention of monovalent thiamine was lower than that of divalent thiamine with the same membrane and pre-treatment. An enhanced retention of about 25% was achieved when using the PP membrane with the pre-treatment by Fe3+ solution: retention of divalent thiamine was then within 98% (1 g l−1; ionic strength, 14 mM) and 88% (1 g l−1+100 mM NaCl). In conclusion, combination of chemical modification (grafting of chelating ligands) followed by a stable physico-chemical pre-treatment (complex formation) permits to strongly reduce (−50%) pore size of inorganic NF membranes. Furthermore, very high retention of charged solutes was reached with an additional effect of electrostatic exclusion between the charged membrane and the solute.

The effect of heat treatment on the chemical composition of canned meat.

Beef, pork and chicken meat were used in this study. Heat treatments were carried out at 115 ºC in stationary and rotating autoclaves, 125 ºC in stationary and rotating autoclaves, 125 ºC in stationary and 125 ºC but higher Fo value in stationary and rotating autoclaves. The results of the analysis showed higher protein values in the range of 20.54% to 23.92% (autoclaved) and 20.25% to 20.85% (raw) beef; those of pork samples were from 19.12% to 21.68% (autoclaved), 19.19% to 19.83% (raw) while chicken samples were from 22.00% to 24.76% (autoclaved) and raw sample is 20.75% respectively. In the case of fat content, autoclaved beef samples showed higher values than the raw samples in the range of 3.0% to 4.5% (autoclaved), 1.0% to 1.5% (raw), while the reverse was the case with pork and chicken where the range for pork was from 2.5% to 5.0% (autoclaved), 5.0% to 5.5% (raw), and chicken from 0.5% to 2.0% (autoclaved) and 2.5% (raw) samples respectively. The ash content of autoclaved beef and pork samples showed lower values than their raw samples and were in the range of 1.13% to 1.53% (autoclaved) and 1.01% to 1.74% (raw) for beef and 1.20% to 1.62% (autoclaved), 1.14% to 1.68% for raw pork samples while autoclaved chicken samples showed higher values than the raw sample in the range of 1.20% to 1.62% (autoclaved) and 1.02% raw samples respectively. Apart from two autoclaved pork samples SA3 (stationary) and SF5 (rotating) that showed higher moisture content than their raw samples other pork samples (SAI, BF2, SA4) beef and chicken samples showed lower values. The moisture content of pork sample (SA3) was 76.5% (autoclaved) 72.0% (raw) SF5 samples was 75.0% (autoclaved) and 73.0% (raw) respectively. Amino acid content of the sample also showed that by far a higher effect exists with the behaviour of individual amino acid of the raw material than the parameters of heat treatment. In all product samples cystein and tryptophan contents of autoclaved samples were lower than those of the raw samples. The amino acid range for beef was from 99.24 g to 99.98 g (autoclaved). 100.00 g to 103.90 g (raw); pork samples 102.24 g (raw); chicken samples 99.99 g to 100.01 g (autoclaved) and 100.01 g for raw samples respectively. Thiamine retention was higher in canned beef than other canned meat. More thiamine was retained in autoclaved pork in rotation than in autoclaved stationary treatment. Thiamine in beef ranged from 0.85 g to 1.20 mg (autoclaved), 1.86 mg to 2.50 mg (raw samples); pork 0.44 mg to 0.81 mg (autoclaved) and 1.19 mg to 1.80 mg (raw); chicken 0.06 mg to 0.10 mg (autoclaved) and 1.25 mg for raw sample respectively. The result on thiamine retention showed that, that of canned chicken was more sensitive to heat treatment than other canned meat samples. On the whole, the results of this study showed that products heating largely by conduction-stationary heat treatment resulted in acceptable quality meat products. Global Journal of Pure and Applied Sciences Volume , No 1 January (2001) pp. 49-56 KEY WORDS: Heat treatment, canned meat, chemical composition, thiamine retention.

STABILITY OF MARINE LIPID BASED-LIPOSOMES UNDER ACID CONDITIONS. INFLUENCE OF XANTHAN GUM

Liposomes are potential candidates in Human nutrition to supplement diets in essential lipo- and hydro-soluble nutriments. In this context, marine lipid based-vesicles, rich in polyunsaturated fatty acids, and containing vitamin B1 (thiamine) were prepared. Two methods were envisaged for vitamin trapping, passive encapsulation and active loading through the use of a transmembrane pH gradient. These methods were compared in terms of thiamine trapping efficiency. Influence of xanthan addition was also studied. Although, the active loading yielded to higher encapsulation ratios than the passive method, encapsulation efficiency was markedly increased, in both cases, as soon as the hydrocolloid was added after the lipid hydration phase. Liposome stability was assayed by microscopy observation and membrane permeability to thiamine in a medium that mimic that faced by the structures administrated by the oral route, i.e., an acid pH medium, as in the Human stomach. Low pH value led to an instantaneous vesicle aggregation. Thiamine was totally released from liposomes prepared without xanthan after 24 h storage in a neutral medium. This time was shortened to 1 h at pH 1.5. However, thiamine retention was significantly improved when liposomes were prepared in presence of the hydrocolloid, whatever the encapsulation method used. On the whole, these results were interpreted in terms of xanthan coating around the liposome surface that would result from lipid-hydrocolloid interactions occurring during the centrifugation steps of liposome preparation.

Role of Thermo-Rheological Behaviour in Simulation of Continuous Sterilization of a Starch Dispersion

Continuous sterilization of a starch-containing fluid food in a tubular heat exchanger with heating and cooling sections was simulated numerically. Experimentally determined thermo-rheological (TR) behaviour during gelatinization of a starch dispersion was used for the fluid flowing in the heating section and a shear-thinning model combined with the Arrhenius equation was used for the cooling section. The observed plug-flow profile in the heating section was caused by gelatinization of the starch-containing fluid food that, in turn, affected the accumulated lethality and thiamine retention. Using smaller diameter tubes resulted in better nutrient quality (higher thiamine retention). Higher thiamine retention also resulted from lower heating wall temperature, even though a longer heating tube was required to achieve the required sterility. Higher volumetric flow rate resulted in longer length of the heating section in order to achieve the sterility of the product but the nutrient retention was almost unchanged.

EFFECT of THERMAL PROCESSING ON THIAMINE RETENTION, IN-VITRO PROTEIN DIGESTIBILITY, ESSENTIAL AMINO ACID COMPOSITION, and SENSORY ATTRIBUTES of PERIWINKLE-BASED FORMULATED LOW ACID FOODS

The effect of thermal processing on thiamine retention, in vitro protein digestibility, amino acid composition, and sensory attributes ofperiwinkle-in- brine (PIB), periwinkle-in-sauce (PIS), and periwinkle-in-egusi soup (PES) with Fo- Values of 4.5, 6.4 and 7.2 mm, respectively, were investigated at pH of 5.8 and temperature range of 104- 121.1C. Thiamine losses were 55.2–7.4%, 64.9–9.7% and 68.5–10.3% for PIB, PIS and PES, respectively, within 104 - 121.1C. Heating resulted in slight decrease in protein digestibility. Methionine losses were 19.0 - 7.8%, 25.2 - 11.4% and 30.8 - 24% in PIB, PIS, and PES, respectively, within 104–121.1C. the flavor appearance and texture of the products improved with increasing temperature and shorter times for commercial sterilization.

Verification of a formula for estimating average quality factor degradation in thermally processed foods in cylindrical containers

Summary A formula suggested by Jen et al. (1971) may be suitable for estimating the average retention of quality factors in conduction heated foods. This hypothesis was tested by comparing the results obtained for thiamine retention with calculations based on analytical and finite difference solutions of transient heat conduction in cylindrical containers. For a high Biot number, agreement was within 10.8% over a wide range of processing conditions (can size, retort temperature, initial temperature, etc).

植物種子チアミン結合タンパク質に関する研究

Thiamin-binding proteins from plant seeds are interesting storage proteins because they have dual functions: retention of thiamin in dormant seeds and provision of a nitrogen source at germination. The thiamin-binding proteins differ in molecular mass, subunit structure, amino acid composition, optimum pH for thiamin-binding activity, and binding affinity for thiamin and thiamin analogs. However, they all specifically bind free thiamin but not thiamin phosphates, which is a characteristic property of thiamin-binding proteins from plant seeds, and have a common mechanism of thiamin binding. This information suggests that the nutritive quality of seeds might be improved by using genetic engineering techniques with the genes producing thiamin-binding proteins.

Application of sensitivity functions for analysing the impact of temperature non-uniformity in batch sterilizers

The non-uniformity of heating-medium temperature—the most influential process factor—throughout the retort and during the process can reach 10 °C, The aim of this work is to facilitate the evaluation of the impact of this variability on safety and quality indexes on the basis of experimental data on temperature histories. The safety of canned foods was estimated by the F-value related to the target micro-organism Clostridium botulinum. The quality was evaluated by the retention of thiamine (vitamin B 1). The employed sensitivity functions show the change in a safety/quality index caused by a unit variation in the heating-medium temperature. The main advantage of this approach is that the parts of the sterilization process which cause considerable changes in safety and quality indexes can be allocated in the space and time domains. The approach is illustrated with a specific case study related to the batch sterilization of in-pack pea purée processed in an over-pressure water-cascading retort.

THE EFFECT OF FREEZING RATE, STORAGE AND COOKING ON SOME B-VITAMINS IN BEEF AND PORK ROASTS

The effects of freezing rate, storage and cooking on some B-vitamins in beef and pork roasts were studied. Meat samples frozen to an internal temperature of -20C in air blast at -30 or -40C (5 m/s) within 4 h or 3.3 h, respectively, had no significant (P > 0.05) drip or B-vitamin losses in the frozen-thawed-uncooked (FTU), frozen-thawed-roasted (FTR), and frozen-roasted (FR) samples. The retention of thiamin, riboflavin, niacin and cooking losses in samples which were stored either at -10 or -25C for 30 to 90 days ranged from 58 to 63%, 73 to 79%, 83 to 87%, and 20 to 26%, respectively, in pork and 72 to 78%, 72 to 83%, 83 to 93%, and 16 to 22%, respectively, in beef. The frozen-thawedrefrozen (FTRF) pork samples which were roasted after 30 or 90 days of frozen storage had higher B-vitamin losses (31 to 59%) and cooking losses (42 to 63 %). The vitamins remaining in the drippings were about 3 to 14%. Also, roasting of samples from the frozen state caused increased cooking losses, reduced vitamin retention, and longer cooking time when compared with samples roasted from the raw or thawed states.

VARIABLE CONTROL of A BATCH RETORT and PROCESS SIMULATION FOR OPTIMIZATION STUDIES

A microcomputer was interfaced with a batch retort for digital PI control of the retort temperature. Six retort temperature profiles (three isothermal, sinusoidal, step, and ramp) were examined for processing pea puree to nearly the same lethality values in 211 × 400 cans. Thiamine content and steam consumption were measured. Thiamine retentions in non‐isothermal processes were greater than in the isothermal processes, but there was no significant difference in the steam consumption.Lethality and thiamine retention were also simulated using a finite difference model for the same heating profiles, with good agreement with experimental results. the simulation suggests that differences in thiamine retention due to differing heating regimes are significant only for large lethality values and smaller cans. For F0 values smaller than 10 min, the simulation suggests that the sinusoidal heating regime will provide better thiamine retention. Limitations of the model and suggestions for future improvement are also discussed.

Proximate composition and mineral content of selected Tanzanian vegetables and the effect of traditional processing on the retention of ascorbic acid, riboflavin and thiamine.

Proximate composition, mineral content and the effect of traditional processing practices on the retention of ascorbic acid, riboflavin and thiamine were studied using amaranth, cowpea, peanut, pumpkin and sweetpotato leaves. Results of this study indicated that, crude protein, crude fat, carbohydrate and ash contents were in the range of 20.64--46.56 percent, 2.57--4.34 percent, 35.43--63.50 percent and 8.92--15.69 percent respectively. The mineral content per 100 g of fresh vegetables was in the range of 83.64--229.34 mg, 145.97--780.19 mg, 11.5--2l.31 mg, 43.02--110.30 mg, 0.96--5.90 mg and 0.40--2.24 mg for Ca, K, Na, Mg, Fe and Zn respectively. For ascorbic acid, riboflavin and thiamine, concentrations in 100 g of fresh vegetables were in the range of 43.78--89.00 mg, 0.62--1.71 mg and 0.09--0.30 mg respectively. The traditional processing practices of sun/shade drying and storing in ventilated containers resulted in a significant (P <0.05) decrease in ascorbic acid, riboflavin and thiamine for all vegetables. Conventional blanching and cooking for up to 15 minutes resulted in a significant (P <0.05) increase in riboflavin content in cowpea, peanut and pumpkin greens while in amaranth and sweetpotato leaves, thermal processing resulted in a significant (P <0.05) decrease in the vitamin. Based on the results of this study, the vegetables were good dietary sources of minerals, carbohydrate and protein.

Thermal destruction of thiamin in different types of pre‐packaged minced meats

SummaryThe changes in thiamin content, pH, and moisture content of some pre‐packaged minced meats during heat processing were measured. Minced pork, lamb, turkey and guinea fowl meat samples of weights ranging from 20 to 75g were heat processed at 90 and 90°C for 15 min to 5h. the data obtained showed that a considerable amount of thiamin was lost during processing, and that the retention of thiamin decreased with increasing process temperatrue, time and cooking losses. the results also suggested that high initial sample pH may tend to decrease thiamin retention in minced meat on application of heat.

Effects of cooking methods on thiamin and riboflavin contents of chicken meat

Broiler meat (light and dark) was cooked by roasting, braising, deep-frying and microwave methods and cooking yield, moisture, fat, thiamin and riboflavin contents of the meat, before and after cooking), were determined. Light and dark muscles differed significantly in moisture, fat, thiamin and riboflavin contents. Generally, moisture and fat contents of broiler meat were significantly decreased by cooking, but the fat content of the dark muscles showed no significant change when cooked by microwave. All cooked meats were significantly lower ( p < 0·05) in thiamin content than raw meat. Cooking had no significant effects on riboflavin content of dark meat on fresh weight or dry weight fat-free basis (FW and DWF), but in light meat, the riboflavin content decreased significantly (DWFF) when cooked by frying. While thiamin retention (DWFF) ranged from 28 to 64%, riboflavin was fairly well retained (46–94%) in cooked broiler meat. Differences were observed in the retentions of both vitamins of cooked meats suggesting that there were differences in the effects of the four cooking methods evaluated.

Effects of meat color, oven temperature, and sampling position on thiamin retention and moisture content of cooked turkey rolls

Effects of meat color, oven temperature, and sampling position on thiamin retention and moisture content of cooked turkey rolls

Thiamin, Riboflavin and Niacin Retention in Cooked Cowpeas as Affected by Kanwa Treatment

Retention of three water soluble B‐vitamins in dry cowpeas cooked with a local tenderizer, named “kanwa,” were investigated. Results showed cooking (100°C) in kanwa or sodium bicarbonate decreased levels and retention of vitamins compared to controls cooked in water. Levels of vitamins in kanwa‐cooked cowpeas were not significantly different from those in NaHCO3 cooked samples. Retention in the alkaline cooking processes ranged 15–20% (thiamin), 26–49% (niacin) & 53–64% (riboflavin). Soaking followed by boiling at 100°C or pressure cooking (121°C) increased levels and retention of vitamins.

Thiamin Retention and Other Characteristics of Cooked Beef Loin Roasts

ABSTRACTBeef loin roasts were prepared by three procedures that simulated home, foodservice or commercial methods for precooking meat prior to vacuum packaging. Roasts were prepared by conventional electric (176.5°C), cook‐in‐package waterbath (70°C water), or smokehouse (ambient temperature) heating. Yield, thiamin, fat, water content, and Instron tenderness of roasts were determined. Raw roasts had higher (P&lt;0.05) water and free water content. All cooked roasts were significantly lower in thiamin content (dry, fat free basis) and thiamin retention (true and dry, fat free basis) than raw roasts (P&lt;0.05). No differences were observed between cooking procedures evaluated (P&gt;0.05), suggesting that most heat processing treatments used for precooking packaged meat result in similar quality products.

Influence of processing and cooking on the retention of thiamine, riboflavin and niacin in spaghetti

The influence of several processing steps, conditions of preparation, and enrichment levels on the retentions of thiamine, riboflavin and niacin, and on the technological quality of spaghetti were studied. The best drying treatment and the most adequate enrichment level, in addition to the package type and the behaviour of the final product during 3 months' storage, were determined. The results revealed that the vitamin retention and the technological characteristics of spaghetti are independent of the vitamin level used and that the greatest losses of vitamins occur during the cooking step of spaghetti. After 3 months' storage in the dark, the cooked spaghetti prepared in these studies was a good source of the vitamins thiamine, riboflavin and niacin. They were retained at 96%, 78% and 94%, respectively, of the initial levels in the enriched wheat flour.